Article Abstract: from baking cakes to artisan breads… Submitted by Decadence247 on November 20, 2014 – 1:42pm. hi everyone Thanks for a wonderful forum – have been reading a bit here and there and learning as I go. My wife and I have a small specialist cake shop in Kyalami, South Africa. We do more along the lines of your decadent cakes, wedding cakes, tarts, etc. We have been getting enquiries on breads and have decided to begin testing our hands at it. I have use a recipe I found along whilst reading. Basically recipe is as follows: 1kg bread flour, 10g salt, 10 grams instant yeast, and 900ml water. I mix the dough for about 10 min on high speed in an industrial dough mixer, until the dough comes clean from the sides of the bowl. Its then popped into an oiled container, folder 4 times and rolled over, then comes an 18 hour fermentation period. After 18 hours, I then pop out the dough, fold it four ways, roll it over, divide and let it rise, and invert on a floured baking tray before baking at 225 deg for about 20 min. We have a professional convention oven with steam option (have not installed the water connection to the oven as yet) but I am using a tray with boiling water for now. I have a problem as my Ciabatta does not retain the crispy exterior. It slowly softens up, whilst retaining an incredible structure and moist inside. I have baked bread before, but not on the basis as a product for the store. I am not sure how to get more pics on here, but the image uploaded is from my last batch of Ciabatta. from The Fresh Loaf Click Here To Read Full Article Visit The Fresh Loaf for more great articles.
Posted on: Thu, 20 Nov 2014 22:11:10 +0000
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